Cook rice according to package directions. Steam broccoli to preferred tenderness. For the tofu: In a bowl, mix the almond flour, 4 tbsp water, salt, garlic powder, and pepper (this is your wet mixture). In a separate bowl, pour in some corn starch. Dunk each cube of tofu into the wet mixture first, then coat it in the corn starch. Set aside the coated ones on a plate. Once all are coated, heat a pan over medium heat with a tablespoon of oil. Pan fry the coated tofu until golden and crispy on both sides. *You can also bake the tofu instead at 400 degrees Fahrenheit for ~20 minutes, flipping half way through! For the sauce: Over medium heat, add all the sauce ingredients except the water and cornstarch. Bring to a boil. Mix the 1/4 cup water and 2 tbsp cornstarch together, then pour it into the boiling sauce. Lower the heat to simmer, stir, and allow the sauce to thicken for about 5 minutes. Add the baked or pan fried tofu to the sauce and toss to coat. Serve with rice and broccoli, garnish with sesame seeds and scallions.
